Comforting and homey, this Almond Apple Cranberry Crumble is an elegant dessert that’s both vegan and gluten-free, so everyone can enjoy! Feel free to serve it with a scoop of our Farm Boy ice cream, sorbet, or gelato for a deliciously decadent end to your meal.
Directions
- To make the crumble, in a medium bowl, combine the almond flour, arrowroot starch, and salt.
- Add the maple syrup, vanilla extract, and coconut oil and mix until crumbly.
- To make the filling, in a separate large bowl, stir together apples, lemon juice, brown sugar, cinnamon, crystallized ginger, arrowroot starch, salt, and cranberries.
- Pour apple mixture into a 9” baking pan and smooth into an even layer. Dot with 1 Tbsp coconut oil.
- Sprinkle crumble topping over filling mixture and top with coarse sugar.
- Bake at 350°F for 55-60 minutes, until juices are bubbling and crust is golden brown.
- Cool for 10-15 minutes, then enjoy.
Ingredients
- Almond Crumble
- 1 cup ground almonds
- 1/4 cup arrowroot starch
- 1/4 tsp salt
- 2 Tbsp Farm Boy™ Amber Maple Syrup (250 ml)
- ½ tsp vanilla extract
- 2 Tbsp Farm Boy™ Organic Cold Pressed Coconut Oil (500 ml) room temperature
- Apple Cranberry Filling
- 7-8 medium Royal Gala apples or Granny Smith apples peeled, cored, and cut into ¼” pieces
- 1 lemon juiced
- 1/3 cup dark brown sugar packed
- 2 tsp Farm Boy™ Organic Ground Cinnamon
- 1 Tbsp Farm Boy™ Crystalized Ginger minced
- 2 Tbsp arrowroot starch
- pinch salt
- ½ cup Farm Boy™ Organic Cranberries (175 g)
- 1 Tbsp Farm Boy™ Organic Cold Pressed Coconut Oil (500 ml) room temperature
- 2 Tbsp coarse sugar
